Research On The Egg Quality Of Xin Yang Layer

Breeding Poultry Center of Shanghai Xinyang is a national graded base of laying hens.Its'main task is in for selection and breeding ,production and extension of excellent layinghens. There are 4 different genetic strains of laying hens, Xinyang Brown, Xinyang White,Xinyang Pink and Xinyang Green ,in Breeding Poultry Center of Shanghai Xinyang. One ofthe strains Xinyang Brown was examined and approved by the Poultry ProfessionalCommittee of Nation Animal Strain Resource Committee. As new laying hens strain selectionand breeding in China , Xinyang Brown has its strain character. The purpose of this studywas to find out the genetic trait of Xinyang Brown and to perfect its strain character and toprovide evidence for selection and breeding extension in the future by systemic researchXinyang Brown. One experiment were conducted to determine the egg qualitychange rule ofXinyang Brown in different ages and provide evidence for egg production, classification,preservation procession. Two experiment were conducted to find out difference in eggquality in different strains or breeds and shell color eggs and to provide evidence for eggfurther processing.Experiment ⅠThe effect of age on egg quality of Xinyang Brown 90 pure Xinyang Brown A strain hens at the same generation and batch were choosed torear in the same environment. Eggs were collected in successive two days from the choosedhens every 4 weeks between 20 and 64 wk of age. All eggs layed in 24hrs were used tomeasure egg quality such as shell color, weight etc. The test data was analyzed using SPSSsoftware and means were compared using Duncan's multiple-range tests. Shell color(SC) waslighter as the hen age increased. SC between eggs at the same age was different. Eggweight(EW) and the main components (shell, albumen, and yolk) were all increased as thehen age increased. But the change of egg components percent in egg was different. Thepercents of yolk were increased and the percents of albumen or shell were decreased. SC, theheight of albumen(AH), and haugh Unite(HU) were decreased significantly as the hen ageincreased . but the yolk:albumen ratio(Y:A%) was increased. EW and the main componentswere analyzed by regression. The percents of yolk were increased and the percents of4 新杨蛋鸡蛋品质研究albumen were decreased as the EW increasing in every ages and the change in 36w was themost significant. The percents of yolk were the smallest in 20 wks and the largest in 56 wks atthe same EW. The result showed that EW is positively linked to the main components (shell,albumen, and yolk) significantly and that EW is negatively linked to Y:A%. The correlationcoefficient vary from ages.Experiment Ⅱgenetic parameters for main character egg quality traits ofXinyang Brown Eggs were collected from 363 pure Xinyang Brown hens that were random choosed from35 pedigrees at 30w, 42w, and 54w age. All eggs layed in 24hrs were used to measure eggquality. Heritabilities, genetic correlation and phenotypic correlation were estimated byvariance components dissectionin mixed pedigrees. The beta coefficient of SC, shell strength(SS), AH, shell weight (SW), albumen weight (AW), and Y:A% of Xinyang Brown eggs arelarge. There is possibilityto improve the egg quality. Heritabilities of SC, AH, HU, ST, andY:A% was decreased as the hens age increased. Heritabilities of AH, HU, SW, and ST islarger and heritabilities of SC, EW, YW and AW is the same comparing to the research ofother literature. There were significantly positive genetic correlation between SC and SS, SW;EW and YW, AW; AH and HU; YW and AW. There were significantly negatively geneticcorrelation between SC and Y:A%; SS and HU; SW and Y:A%. There were significantlynegatively phenotypic correlation between EW and HU; AW and Y:A% and positivephenotypic correlation between AH and HU; SW and YW,ST,AW;YW and Y:A%.Experiment Ⅲ comparing egg quality of Xinyang Brown with hens'of imported 2...